USSEC Japan Develops Soy Recipes in Collaboration with ELLE Magazine
- General News
USSEC Japan recently developed soy recipes in collaboration with ELLE a table, the Japanese edition of the food magazine of ELLE, issued in 44 countries worldwide.
This is USSEC’s fourth collaboration with ELLE magazine where USSEC has promoted and introduced innovative soy recipes as a part of marketing efforts to stimulate demand in response to the rapid diversification of food and lifestyle changes in Japan. After much discussion, the USSEC and ELLE teams came up with the concept of a soy and wine collaboration. The recipes were developed and were published in the fall and winter issues of ELLE a table magazine in Japan.
SOY & WOMEN
Thanks to soy isoflavone, which works similarly to a female hormone, soyfood is known to have anti-aging effects and beautify the skin. Recently, research results of these skin benefits have been published in academic journals. However, regardless of such a female-friendly cooking ingredient, soy demand, especially in traditional segments, has continued to be sluggish among young females in Japan. USSEC believes it is because the images of Japanese traditional foods are so powerful that stereotypes limit the appeal of such dishes. Therefore, USSEC invited ELLE a table, which markets itself to fashionable, cosmopolitan women on the cutting edge, and a chef appointed by the United States Embassy in Tokyo, Ema Koeda, to propose and create modern, sophisticated soy recipes that pair well with wine.
SOY RECIPES ONLINE
The soy recipes include tofu, deep fried tofu, natto, soy sauce, miso and soymilk as ingredients. They are now available here and at ELLE online.
These recipes are gathered into separate, handy-sized recipe cards. USSEC Japan plans to distribute to the tofu, natto, miso, soy sauce, soymilk and soy oil industries so Japan’s soy trade can utilize them as sales promotion tools or event handouts. The back of the recipe card contains U.S. Soy trivia to remind the users that U.S. Soy is not only a global leader in quantity but also cares about quality, food safety, and non-GMO IP beans, in addition to environmental and social sustainability.